Oven-roasted harissa sweet potato wedges served with a yoghurt-tahini sauce makes for a delicious first course appetiser or side dish for four, or main meal for two.
Course
Main Course, Side Dish
Category
Mediterranean
Prep Time10minutes
Cook Time25minutes
Total Time35minutes
Servings4
Calories406kcal
AutorElle
Ingredients
For the sweet potatoes:
3medium sweet potatoes,peeled (750-800 g)
2tablespoonsolive oil
2tablespoonsharissa spice
1teaspoonpure maple syrup
sea salt and black pepper,to taste
1small red onion,finely diced
Juice from 1/2 lemon
Handful of flat-leaf parsley or cilantro leavesto garnish
For the yoghurt-tahini sauce:
170gcontainer greek yoghurt
2tablespoontahini(well-stirred)
1/2teaspoonground cumin
Juice from 1/2 lemon(1 1/2 tablespoons)
2teaspoonsextra-virgin olive oil
sea salt and freshly ground black pepper,to taste
Method
Preheat the oven at 425°F / 220°C (200°C fan-assisted) and line a baking sheet with parchment paper.
With a sharp knife, slice each potato in half lengthwise and then again lengthwise into quarters. Slice each quarter into wedges, so they are about 2,5-3 cm thick. Try to make sure the wedges are the same size, so they cook evenly.
Place the wedges in a large bowl and drizzle with the olive oil and maple syrup. Add the harissa spice and toss well until evenly coated. Season with salt and pepper and toss again.
Place the wedges on the prepared baking sheet, in a single layer, being careful to leave space between each wedge (do not overcrowd).
Transfer to the oven and roast for 15 minutes, then remove from the oven and flip the wedges over carefully. Return to the oven and bake for another 10-15 minutes, until the sweet potatoes wedges are lightly browned on the edges and tender.
Meanwhile, in a small bowl combined the yoghurt-tahini sauce ingredients (yoghurt, tahini, cumin, lemon juice, olive oil, salt and pepper) until well combined.
Remove the sweet potato wedges from the oven and gently transfer to a serving plate. Sprinkle with the red onion, drizzle with freshly squeezed lemon juice and finish with a handful of parsley or cilantro leaves.
Serve with yoghurt-tahini sauce the side or, do as I do and spread some of the sauce on a plate, then top it with the sweet potato wedges and some extra cilantro leaves.
Enjoy!
Notes
I like use a harissa spice mix, however a harissa paste can also be used. Each brand varies slightly in taste. This is harissa I like to use (unpaid mention!)
This dish also tastes great served cold as leftovers with the tahini sauce.